50 g (2 oz) butter
300 ml (11 fl oz) milk
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
5 ml (1 tsp) brown sugar
150 ml (1/4 pint) warm water
60 ml (4 tbsp) black treacle
1 egg
500 g (19 oz) rye flour
30 ml (2 tbsp) caraway seeds
250 g (9 oz) wholewheat flour
20 ml (4 tsp) salt
1 egg, beaten, to glaze
300 ml (11 fl oz) milk
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
5 ml (1 tsp) brown sugar
150 ml (1/4 pint) warm water
60 ml (4 tbsp) black treacle
1 egg
500 g (19 oz) rye flour
30 ml (2 tbsp) caraway seeds
250 g (9 oz) wholewheat flour
20 ml (4 tsp) salt
1 egg, beaten, to glaze
method
1. In a pan, melt the butter in the milk and cool. Cream the fresh yeast with a little water. (If using dried yeast, reconstitute according to packet directions, using the brown sugar.) Mix the milk and water together with the treacle, brown sugar (if not already used) and the egg.
2. Mix together 250 g (9 oz) rye flour and the caraway seeds. Add the yeast liquid and beat until smooth. Cover with oiled cling film and leave for 30 minutes, until doubled in size.
3. Beat in the rest of flour and salt. Knead for at least 10 minutes. Leave to rise and knead again.
4. Grease and base-line a 19 cm (7 1/2 inch) round tin. Shape the dough into a round and press into the tin. Cover with oiled cling film and leave until doubled in size.
5. Glaze with beaten egg and bake at 200°C (400°F) mark 6 for about 45 minutes. Cool on a wire rack.
2. Mix together 250 g (9 oz) rye flour and the caraway seeds. Add the yeast liquid and beat until smooth. Cover with oiled cling film and leave for 30 minutes, until doubled in size.
3. Beat in the rest of flour and salt. Knead for at least 10 minutes. Leave to rise and knead again.
4. Grease and base-line a 19 cm (7 1/2 inch) round tin. Shape the dough into a round and press into the tin. Cover with oiled cling film and leave until doubled in size.
5. Glaze with beaten egg and bake at 200°C (400°F) mark 6 for about 45 minutes. Cool on a wire rack.
serving amount
makes one loaf
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